pescatariannut-freeegg-freesoy-free
Scalloped Oysters
From Cooking for profit, 1886
Serves 1
The appearance is much improved if the oysters are scalloped in metal shells made for the purpose.
Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
532Calories
41 gProtein
62 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories532 kcal
Protein41 g
Carbohydrates62 g
Fiber1.7 g
Sugars5.4 g
Total Fat23 g
Saturated Fat3.2 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat4 g
Omega-30.1 g
Cholesterol271 mg
Sodium661 mg
Potassium1017 mg
Calcium428 mg
Iron30 mg
Magnesium125 mg
Phosphorus658 mg
Zinc236 mg
Copper17 mg
Manganese2.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E5.3 mg
Vitamin K6.1 mcg
Vitamin B60.2 mg
Vitamin B1253 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.8 mg
Niacin (B3)9.1 mg
Folate94 mcg
Choline397 mg
Caffeine0 mg
Water550 g
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 99. The excerpt below is the record exactly as published.
Scalloped Oysters. In a small deep dish or pan. Mince some slices of good bread extremely fine with your large knife and mix in about a third as much cracker meal. Cover the botU»m of the individual dish with these mixed crumbs, and on them lay a dozen oysters. Dredge with salt and pepper, and drop butter in small bits
Cook this with the app: pantry check, scaling, and the assistant.